Seasonal, Sustainable, Simple, Pure
Publication Date: October 9, 2012
Other Editions of This Title: Paperback
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The #1 bestseller that presents seasonal, sustainable, and delicious recipes from Dr. Andrew Weil's popular True Food Kitchen restaurants.
When Andrew Weil and Sam Fox opened True Food Kitchen, they did so with a two-fold mission: every dish served must not only be delicious but must also promote the diner's well-being. TRUE FOOD supports this mission with freshly imagined recipes that are both inviting and easy to make.
Showcasing fresh, high-quality ingredients and simple preparations with robust, satisfying flavors, the book includes more than 125 original recipes from Dr. Weil and chef Michael Stebner, including Spring Salad with Aged Provolone, Curried Cauliflower Soup, Corn-Ricotta Ravioli, Spicy Shrimp and Asian Noodles, Bison Umami Burgers, Chocolate Icebox Tart, and Pomegranate Martini.
Peppered throughout are essays on topics ranging from farmer's markets to proper proportions to the benefits of an anti-inflammatory diet. TRUE FOOD offers home cooks of all levels the chance to transform meals into satisfying, wholesome fare.
Andrew Weil, MD, is the founder and director of the Arizona Center for Integrative Medicine and a partner of True Food Kitchen. He is the author of several bestselling books, including Spontaneous Happiness, The Healthy Kitchen (coauthored with Rosie Daley), Healthy Aging, 8 Weeks to Optimum Health, and Spontaneous Healing. He lives in Tucson, AZ.
Sam Fox is the founder and CEO of Fox Restaurant Concepts, and has been nominated three times for Restaurateur of the Year by the James Beard Foundation. He lives in Scottsdale, AZ.
Michael Stebner is the executive chef overseeing all True Food Kitchen restaurants. He lives in Scottsdale, AZ.
"Andrew Weil is a rare member of a special class of diet gurus: he appreciates good food. This shows in his philosophy of healthy eating-if meals are delicious, people will eat them. It also shows in every recipe in this book. Weil and his colleagues encourage adventurous eating and some of the ingredients may be unfamiliar, but even the simplest recipe-tomato and watermelon salad, for example-will make mouths water."
-Marion Nestle, professor of nutrition, food studies, and public health at New York University, and coauthor of Why Calories Count
"Andrew Weil knows how to bring people into a new relationship to food: If you eat simply and deliciously with family and friends, using local, organic ingredients in season, the natural outcome will be good health for the rest of your life."
-Alice Waters, author of The Art of Simple Food